Yield: 6 servings Prep time: 9 minutes Cook time: 12 minutes

CAKES:

1¼ cups blanched almond flour

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon fine sea salt

⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)

¼ cup (½ stick) unsalted butter or coconut oil, softened, plus extra for greasing the pans

3 large eggs

1 teaspoon almond extract

FILLING:

¾ cup (1½ sticks) unsalted butter, softened

6 ounces cream cheese (¾ cup), softened

¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)

2 tablespoons unsweetened cocoa powder

1 tablespoon heavy cream

1 teaspoon almond extract

ALMOND CHOCOLATE SAUCE:

¼ cup heavy cream

2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)

½ ounce unsweetened chocolate, finely chopped

½ teaspoon almond extract

Fresh raspberries, for garnish

SPECIAL EQUIPMENT:

12-well whoopie pie pan or muffin top pan

1. Preheat the oven to 325°F. Grease a 12-well whoopie pie or muffin top pan with butter or coconut oil.
2. Make the cakes: In a mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until blended. In a separate bowl, beat the sweetener, butter, eggs, and extract with a hand mixer until smooth. Stir the wet ingredients into the flour mixture.
3. Spoon the batter into the prepared pan, filling each well about two-thirds full. Bake for 12 minutes or until a toothpick inserted in the center of a cake comes out clean. Allow to cool in the pan.
4. Meanwhile, make the filling: Using the hand mixer, cream the butter, cream cheese, and sweetener in a medium bowl. Add the cocoa powder and stir well. Add the cream to thin the filling a little, then add the extract and stir to combine. Set the filling aside.
5. To make the chocolate sauce, place the cream, sweetener, and chopped chocolate in a double boiler or in a heat-safe bowl set over a pan of simmering water. Heat on low, stirring, just until the chocolate is melted. Remove from the heat and stir in the extract. Taste and add more sweetener, if desired.
6. To assemble, place one cake flat side up on a plate. Place 2 tablespoons of the filling on the cake, then top with another cake. Repeat with the rest of the cakes and filling. Drizzle the chocolate over the filled whoopie pies. Garnish with fresh raspberries.
7. Store in an airtight container in the refrigerator for up to 4 days.